Seasonal Ingredients & Menu Philosophy
At Trattoria Ultimo, our menu doesn’t just reflect what’s delicious—it reflects what’s right now. Guided by the changing seasons and the bounty of local farms, we believe that the best Italian cuisine begins with ingredients at their peak.
Why Seasonality Matters
Italian cooking has always been rooted in seasonality. In spring, wild greens and tender asparagus make their way into pastas; summer brings sun-ripened tomatoes, zucchini blossoms, and fresh basil; autumn offers earthy mushrooms, squash, and hearty greens; while winter calls for slow-cooked meats, bitter radicchio, and preserved citrus. By aligning our menu with this natural cycle, we ensure maximum flavor, nutrition, and respect for the land.
Our Local Partners
We work closely with trusted purveyors throughout the Midwest, including:
- Green City Market Farmers — for heirloom tomatoes, leafy greens, root vegetables, and herbs
- Lake Superior Trout Co. — for sustainably raised freshwater fish
- Capriole Goat Cheese (Indiana) — for artisanal dairy with character
- Local foragers — for wild mushrooms, ramps, and seasonal botanicals
Every ingredient is chosen not just for quality, but for its story—and its moment.
How the Menu Changes
Our blackboard specials and pasta selections shift weekly, sometimes daily. You might find:
- April: Pea tendril ravioli with ricotta and lemon zest
- July: Linguine with fresh clams, chili, and parsley from the garden
- October: Gnocchi with roasted butternut squash and sage brown butter
- January: Braised short ribs with polenta and wilted kale
This fluidity keeps our kitchen inspired—and our guests returning to experience what’s new.
A Philosophy, Not Just a Menu
For Chef Antoine Cedicci, seasonality is more than a trend—it’s a commitment to honesty in cooking. “When you taste a tomato in August versus January, you know the difference,” he says. “We don’t force flavors. We wait for them.”
That’s why we encourage guests to ask, “What’s fresh today?”—and trust us to guide your plate through the seasons.
Buon appetito, in every season.
